Chicken & Chorizo Traybake
A simple and hearty all-in-one family traybake, packed with vegetables, butter beans and delicious herbs and spices. A brilliant recipe you can throw together, pop in the oven and that’s about it!
Serve on its own or with brown rice and a crunchy green salad. Suitable from 3 years plus.
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Chicken & Chorizo Traybake
- 1 kg Chicken thighs
- 190 g Chorizo ((I prefer this mild))
- 400 g Butter Beans ((tinned))
- 3 Sweet Potato ((medium))
- 3 Bell Peppers ((red))
- 1 bulb Fennel
- 1 Red Onion
- 2 Orange
- 2 tbsp Fennel Seeds
- 2 tbsp Mediterranean Herbs ((mixed))
- 2 tbsp Paprika ((sweet, smoked))
- 4 tbsp Olive Oil
- Pre-heat the oven to 180°C (fan).
- Prepare the vegetables. Peel the sweet potatoes and chop into 2.5cm chunks. De-seed the peppers and chop into similar size pieces. Finally slice the fennel again roughly in quite large pieces. Peel and then cut the red onion into 8 wedges. Halve the oranges.
- Next slice the chorizo, score the chicken thighs, drain and rinse the butter beans.
- Add everything into a large roasting tin.
- In a small bowl, mix the fennel seeds, Mediterranean seasoning, sweet smoked paprika and olive oil. Season well with salt and pepper. Pour into the roasting tin and toss everything together well.
- Roast for 45 minutes, until everything is cooked through, golden and bubbling.
- Squeeze the orange juice from the oranges over the meat and vegetables (being careful not to burn your fingers) and serve.
- If you can’t get Mediterranean seasoning (I use Barts), switch to Herbes de Provence, dried mixed herbs or oregano.
- Add a ½ – 1 teaspoon cayenne and spicy chorizo for older kids and adults who like a bit of kick to their food.
- Switch the chorizo for chunks of halloumi or feta cheese to change things up.
My daughter enjoyed the chirzo which was a suprise, I thought it would be too spicy. She’s loves chicken and sweet potato but unfortunately my kids didn’t like the veg or beans. My husband and I enjoyed it all.